Abstract
To enhance the industrial usability of residues obtained after extraction of aronia (Aronia melanocarpa) fruit, aronia residues (AR), by-product, were fermented with lactic acid bacteria (Lactobacillus acidophilus/LA, L. plantarum/LP, Pediococcus acidilactici/PA) and Saccharomyces cerevisiae (SC). After four kinds of fermented aronia residues (AR-LA, AR-LP, AR-PA and AR-SC) were extracted by EtOH (E) and hot-water (HW), antioxidant content and radical scavenging activity were investigated for the possibility as a functional materials. The total polyphenol content was the highest in AR-SC-HW (66.1 μg GAE/mg extracts), followed by AR-SC-E (57.8 μg GAE/mg), and yeast ferments (AR-SC) were enhanced more than non-ferments and aronia fruit. However, lactic acid bacteria ferments were low to 50% level (32.3~38.8 μg GAE/mg). In addition, ABTS and DPPH radical scavenging activity was the best in yeast ferments (AR-SC), and its EtOH extract was much higher (65.2 & 37.0 μg AEAC/mg extract) than hot-water extract (26.8 & 19.6 μg AEAC/mg). In conclusion, S. cerevisiase-fermented aronia residues showed the possibility of functional materials as antioxidant activity was improved compared to aronia fruit and non-fermented aronia residues.
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